Spring Pink Crostini

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Topped with thin slices of avocado, pink peppercorns, and watercress, these mini avocado toasts are the perfect appetizer for spring gatherings and holiday celebrations.


1 large baguette, cut into 1/2-inch diagonal slices

Extra-virgin olive oil, for brushing

Kosher salt and freshly ground pepper

3/4 cup sour cream

4 tablespoons Dijon mustard

Grated zest of 1 lemon

2 Hass avocados, halved, pitted, and thinly sliced

Pink peppercorns for garnish

Watercress for garnish


Preheat the oven to 350°F. Arrange the baguette slices in a single layer on a baking sheet; brush both sides with olive oil and season lightly with salt and freshly ground pepper. Bake until golden, 10 to 15 minutes. Let cool completely.

In a small bowl, stir together the sour cream, Dijon mustard, lemon zest, and pepper to taste. Spread the sour cream mixture on each baguette slice.

Top the baguette toasts with the avocado slices and garnish with pink peppercorns and watercress.

Servings: 8

RECIPE BY: Modernista Magazine | IMAGE BY: © Modernista Magazine All Rights Reserved